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689 article submissions by the ChefTalk.com community.

Fish Descriptions Part I

ChefTalk.com would like to thank Chef Charles Weber of Riva Restaurant in Chicago, Il. for sharing some of his fast knowledge about fish. Recently Chef Weber put together a comprehensive document of fish descriptions for his wait staff to help educate them about the subject. At our last Chef's Journal we asked Chef Weber if he would share it with the ChefTalk community and he was more than happy to do so. The list is very comprehensive, in fact, the list is so comprehensive that we have broken it up into two parts. SEARCH TIP *(If you are looking for a particular... read more

How To Use A Chef Knife Part III With Photos

Part II Basics with the chef knife Most chefs would probably agree that the chef knife is their most important weapon in the arsenal of kitchen tools. It is the professional chef's constant companion, a reliable side-kick. Aside from basic workhorse cutting, the chef knife is an extremely versatile knife capable of performing a wide range of different jobs. The chef knife can cut very delicate items as well as break small bones by using different ends of the blade. It can also dice, mince, or if necessary, reduce something to a virtual puree. I have even seen... read more

Discovering The Deli Cole Slaw

Discovering the Deli: Cole Slaw   Some time in the fall, I decided my long-term goal would be to open my deli. I grew up on deli food and miss it so - the soft, seeded-rye; stinky chopped chicken livers; the dew on the windows from the corned beefs… corning; the grease-glazed knishes; mountains of yellow potato salad. Delaware is not a haven for such gastronomical delights beyond chicken ‘n dumplings and steamed crabs. My very indiscriminate love of good food was born of my experience with really good deli food. So, in seven years, I want to open a deli. I have... read more

How To Make Latkes Potato Pancakes

Written by: Jim Berman CCI Some time in early fall, I decided my long-term goal would be to open my deli. I grew up on deli food and miss it so - the soft, seeded-rye; stinky chopped chicken livers; the dew on the windows from the corned beefs… corning; the grease-glazed knishes; mountains of yellow potato salad. Delaware is not a haven for such gastronomical delights beyond chicken 'n dumplings and steamed crabs. My very indiscriminate love of good food was born of my experience with really good deli food. So, in seven years, I want to open a deli. I have never been... read more

Food Arts Magazine Free Subscription

Free Subscription here: Food Arts Subscription read more

Top 10 Least Well Known Culinary Herbs

Story and photos by Becky Billingsley     Anyone whose cooking skills goes beyond cutting a slit in a plastic wrapper and nuking a box for 90 seconds knows how to use fresh parsley, rosemary, basil and cilantro. Those who want to explore other flavors love seeking out new herbs.   Pete Gerace is a partner with Kris Reynolds at Inlet Culinary Garden in Murrells Inlet, S.C. Their business is a wonderland of greenery with leaves of various sizes, shapes and scents. They're all edible, and Gerace explained how some of the lesser-known varieties are flavor power... read more

Der Kuchen

It's 8:15 on a chilly November morning and I'm standing in a large empty kitchen stirring flour, yeast, and water in a small bowl and feeling a little stressed. I'm also thinking of my mother. She, of course, is not the reason I am feeling stressed; it's because of the busy day ahead of me. Though my mother has been gone for many years and the thought of her still comforts me. The recipe that I'm making—kuchen, or German coffee cake—is hers, and this is the reason I think of her at this moment.   Whenever I make this recipe I also cannot help but think of... read more

What Is Sauerkraut

So you know how it tastes, but do you know anything else about Sauerkraut? What is Sauerkraut?Sauerkraut is cabbage that has been fermented in salt. Where did the word Sauerkraut come from? The word Sauerkraut means “sour cabbage” in German. Who invented Sauerkraut?Credit the Chinese for the creation of Sauerkraut more than 2,300 years ago. Originally it consisted of shredded cabbage that was pickled in wine. Workers building the Great Wall of China were among the first to enjoy it. Around the end of the 16th century, salt was used in place of wine in the fermentation... read more

How to Prepare for a Culinary Job Interview

Preparing for a job interview of any kind involves research. A culinary job interview is no different. Research the restaurant – have they experienced recent growth, are they family-owned or a chain, how long have they been in business? If you have never eaten at the establishment, make a point of sampling the food before the interview. Also, a quick Internet search will yield helpful results such as reviews, press mentions and any possible information on the owners, managers or executive chefs.   At the conclusion of the interview, you may be asked, "Do you have... read more

How To Make Cinnamon Rolls

by: Chef Jim Berman I think good cinnamon rolls are taken for granted. There is certainly some craftsmanship that goes into a good, quality cinnamon roll, but I think that the ability to produce a really spectacular morsel is not given its due respect. Mass produced, mall-wrought fast-food style rolls are commonplace. These fat-laden, way-too-sweet gooey dough amalgams are not pure specimens; rather they are the one-size-fits all, “eat it, semi enjoy it, feel lousy afterwards and come back for another next time” variety. In other words, they get by as a good cinnamon... read more

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